Blueberry carrot mini loaves

It occurred to me that freedom to eat is the best thing that ever happened. We are free to eat anything that belongs to any nation or race. Isn’t it wonderful for such a blessing and the vast variety of food choices for our enjoyment and nourishment. Sure a different feeling for each one of us.

Now that the ideas are awash to prepare something fancy, delectable and sweet to satisfy our cravings, let’s stock up the pantry, get some gadgets and get into cooking. Prepare something for everyone; remember to stash some of nature’s own ailment in whatever you cook or bake. The happy feeling when you enjoy the delicious whiff of just baked goodies in the air is all worth in the end.


Blueberry carrot mini loaves

Cute, plump and purple blueberries taste excellent when you add them in the baking saga. Given that I’m quite good at incorporating and accomplishing my baking missions, I reduced buying bakery items as I used to. I had been a huge fan of store bought baked goodies like blueberry muffins. I used to buy them regularly every weekend. But the nudge to prepping and popping in the comfort of my kitchen took the toll. As always with a hint of contrast – is something I can’t resist. See what happened next.

Blueberry carrot mini loaves

Blueberry carrot mini loaves


Blueberry carrot mini loaves


1 ¾ cup all purpose flour
1 tsp baking powder
⅛ tsp salt

3 eggs
¾ cup granulated sugar
1 stick of butter
1 tsp vanilla
1 full cup of frozen blueberries
3/4 cup of grated carrots

Grease the mini loaves pan with cooking spray. Cut the parchment paper in small rectangles and line it in each mold. That will avoid the dreary tendency to stick half portion of the loaves at the bottom of the mold. Or you could use the liner for mini loaves.

In another bowl, cream the butter and sugar. Beat eggs adding vanilla to it.

Add the frozen blueberries in half portion of the flour mixture and dredge them well. You could do the same method with the carrots as well.

Add the cream mixture and the flour mixture. Gently incorporate everything with a wooden spatula. Fill ¾ cups full. Bake in 325°oven for about 15-20 minutes or until a wooden pick inserted into the centre of the loaves comes out clean.


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